Cape Cod Blueberry Pie

Contributed By: Terry Borden


Dough for single-crust pie
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup water, divided
3/4 cup sugar
6 cups fresh blueberries, divided
1/2 teaspoon white vinegar
Sweetened whipped cream or vanilla ice cream


1. On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20 to 25 minutes. Remove foil and weights; bake until bottom is golden brown, 3 to 6 minutes longer. Cool completely on a wire rack.
3. In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4 to 6 minutes. Stir in vinegar and remaining blueberries; pour into crust.
4. Refrigerate until filling is set, 4 hours. Serve with whipped cream.

Helpful Hints:

TOTAL TIME: Prep: 45 min. + chilling Cook: 10 min. + chilling
YIELD: 8 servings.

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